Asiago Tortellini Alfredo with Grilled Chicken

Ingredients:

For the Tortellini:

• 20 ounces refrigerated five-cheese tortellini, cooked according to package directions and drained

For the Grilled Chicken:

• 3 tablespoons olive oil
• 2 teaspoons Italian herb seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 to 2 pounds boneless skinless chicken breasts cutlets (3 to 4 pieces)

For the Alfredo Sauce:

• 6 tablespoons salted butter
• 1 tablespoon minced fresh garlic
• 1 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 1 cup grated parmesan cheese

For the Topping:

• 3 tablespoons seasoned bread crumbs
• 3 tablespoons asiago cheese, shredded
• 1 teaspoon olive oil
• 2 tablespoons fresh chopped parsley

Directions:

1. Prep Oven: Preheat the oven to 425°F. Arrange cooked tortellini in the bottom of a 9×13-inch baking dish. Set aside.
2. Season Chicken: In a small bowl, mix olive oil, Italian seasoning, salt, and pepper. Coat chicken breasts in the mixture.
3. Grill Chicken: Grill chicken over medium-high heat (425 to 450°F) for 7 to 8 minutes per side or until internal temperature reaches 165°F. Allow to rest, then slice.
4. Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and garlic powder, stirring until fragrant. Sprinkle in flour and whisk until smooth. Gradually add milk and cream, whisking continuously. Bring to a boil, then simmer until thickened. Remove from heat and stir in grated parmesan cheese.
5. Assemble: Pour Alfredo sauce evenly over tortellini. In a bowl, mix bread crumbs, asiago cheese, and olive oil; sprinkle over the sauce.
6. Bake: Place in the oven for 15 minutes or until bubbly and lightly browned.
7. Serve: Top with sliced grilled chicken and garnish with fresh parsley.

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 6 | Calories: 1082 per serving